Newfoundland Jigg's Dinner


Jigg's dinner is a traditional Newfoundland meal, comparable to corned beef and cabbage. Newfoundland is Canada's easternmost province and is also an island in the Atlantic. Make sure that the split peas are securely tied into a cloth bag (pudding bag), a dish towel, or cheesecloth. If they escape you will not have dinner — you will have pea soup!

close up view of mashed potatoes with gravy, carrots, cabbage, corn and corned beef brisket on a plate
Prep Time:
30 mins
Cook Time:
2 hrs 45 mins
Additional Time:
8 hrs
Total Time:
11 hrs 15 mins


  • 1 (3 pound) boneless corned beef brisket

  • 1 ½ cups yellow split peas

  • 1 large head cabbage, quartered

  • 1 medium turnip, peeled and cubed

  • 6 carrots, peeled and cut in chunks

  • 6 large potatoes, peeled and quartered

  • 2 tablespoons butter

  • ½ teaspoon black pepper


  • 1 ½ cups all-purpose flour

  • 2 teaspoons white sugar

  • 2 teaspoons baking powder

  • ¾ cup water, or as needed


  1. Cover corned beef with cold water and soak for 8 hours to overnight in the refrigerator.

  2. Drain beef, place in a large Dutch oven, and cover with fresh water. Place peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.

  3. Add cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.

  4. Add potatoes and simmer until all vegetables are fork tender, 20 to 25 minutes.

  5. While vegetables are cooking, prepare the dumpling dough: Combine flour, sugar, and baking powder in a bowl, then add just enough water to make a pasty dough. Divide the dough into 6 balls, taking care to not overwork the dough.

  6. During the last 5 to 10 minutes of simmering vegetables, place dumplings on top of vegetables and cover with a lid. Allow dumplings to steam in the pot for 7 minutes.

  7. When dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove cooked peas from the cheesecloth bag and mash with butter and pepper. Serve alongside the beef and vegetables.

Nutrition Facts (per serving)

958 Calories
24g Fat
144g Carbs
46g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 958
% Daily Value *
Total Fat 24g 30%
Saturated Fat 9g 45%
Cholesterol 108mg 36%
Sodium 1434mg 62%
Total Carbohydrate 144g 52%
Dietary Fiber 16g 58%
Total Sugars 16g
Protein 46g
Vitamin C 157mg 784%
Calcium 259mg 20%
Iron 10mg 53%
Potassium 2323mg 49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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